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Chickpea and broad bean salad

Serves: 6
Prep: 20
Cook: 7

    A light, fresh salad packed with the natural goodness of beans, peas, nuts and greens, it’s rich in fibre, protein and iron and bursting with flavour.


    • 500g frozen broad beans
    • 1 small red onion, thinly sliced
    • 2 tsp cumin, ground
    • 2 tsp coriander, ground
    • 2 tsp paprika
    • 1 tbs extra virgin olive oil
    • 1 tbs soy sauce, reduced-salt
    • ¼ cup lemon juice
    • 2 x 400g can chickpeas, drained
    • ½ cup macadamia nuts, roasted
    • ½ cup parsley leaves, torn
    • ¼ cup mint leaves, torn


    1. Bring a medium saucepan of water to the boil. Add frozen broad beans, stir once and remove from heat. Let sit for 3 minutes, then drain and refresh under water. Drain again and slip off the grey skin from each bean.
    2. Combine onion, spices, oil, soy sauce and lemon juice and mix well. Add chickpeas and peeled broadbeans and stir. Taste and adjust seasoning as desired.
    3. Mix in the nuts and the herbs just before serving.


    • This tasty and fresh salad can be kept in a well-sealed container for up to 2 days in the fridge.
    • Broad beans can replaced with an equal quantity of shelled edamame beans. 

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